Another fantastic and easy recipe for Easy Peasy Yorkshire Puddings from Sarah at @coxys_kitchen
If you don’t have a family recipe, then this one is for you. This recipe turns out golden-brown crispy pudds every time, with the perfect rise to boot!
Recipe makes four large Yorkshire pudding (double up on the ingredients to make more)
Prep time: 10 mins
Cooking time: 20-30 mins
You will need:
- 2 eggs
- 70g plain flour
- 100ml milk
- Pinch of salt
- Vegetable oil
Method:
- Add the flour to a large bowl or plastic jug with a pinch of salt, then crack the eggs into the flour and mix together with a balloon whisk until you have a thick, smooth batter
- Gradually add the milk and whisk into the batter until smooth
- Preheat the oven on full and add a teaspoon of oil to each of the holes in 4 hole Yorkshire pudding tray, or in muffin tin for a puffier Yorkshire. Place the tray into the hot oven for a good 10 mins, so that the oil gets really hot
- After 10+ mins carefully take the tray from the oven and pour the batter into the hot oil, making sure that it is evenly divided. Return the tray to the oven and reduce the heat to 230c / Gas Mark 8 and cook for approx. 20-30 mins in the centre of the oven – how long really depends on your oven. The key is not to open the oven, but keep an eye on them to make sure they don’t burn
Coxy’s Kitchen Tip: Leftover Yorkshire pudding batter is great for making blinis. Head over to my Roast Beef and Mustard Blinis recipe
